Spicy Green Salad with Manchego and Pears: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves8

Active time:20 min
Start to finish:20 min

November 2007

The gutsy contrast of assertive greens with juicy pears, slivers of Manchego, and toasted pumpkin seeds lets guests know right from the beginning that this meal will be full of personality.

1/3 cup green (hulled) pumpkin seeds (pepitas; not toasted)
1/3 cup plus 1 tablespoon olive oil, divided
3 tablespoons Sherry vinegar
1 teaspoon mild honey
1 teaspoon grainy mustard
4 cups packed spicy salad greens, such as radish greens, watercress, and/or arugula, tough stems discarded
4 cups packed frisée (French curly endive), torn into bite-size pieces
1 (1/2-lb) piece Manchego cheese, rind removed and cheese shaved into 32 thin slices (preferably with a cheese plane)
8 small red or yellow Bartlett pears (preferably with stems)

Cook seeds in 1 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until puffed and beginning to brown, about 4 minutes. Transfer with a slotted spoon to paper towels and reserve oil. Season seeds with salt and pepper.
Whisk together vinegar, honey, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add remaining 1/3 cup olive oil and reserved oil from skillet in a slow stream, whisking until emulsified.
Divide greens and cheese among salad plates. Cut off 2 opposite sides of each pear (reserve for another use), leaving a 1/2-inch-thick lengthwise center slice with stem and core. Arrange a pear slice on each plate and drizzle dressing over salads. Sprinkle with seeds.

Cooks’ notes: Pumpkin seeds can be toasted 2 days ahead and kept separately from oil, covered, at room temperature.
Greens can be washed and dried 1 day ahead and chilled, wrapped in paper towels, in a sealed bag.

Recipe by Ruth Cousineau

Photograph by Romulo Yanes